• Preheat the oven to 175°C.
• Line your cupcake trays or if you don’t have cupcake cases, make sure to grease the pan. Then,
• In a bowl, sift in the flour, baking soda, salt and spices.
• In another bowl combine the egg, sugar, syrup, milk and butter and heat slightly, make sure not to cook it.
• After that, add in the wet ingredients to the flour mixture and beat until smooth.
• Pour them into the cupcake cases half way through don’t over fill them.
• Into the oven they go for 25 minutes, if you need to make sure they are done, prick one with a cocktail stick and once it comes out clear, they are done.
• Turn them out into a rack to let them cool slightly.

For the Cinnammon Buttercream icing:

• 150 gms softened butter
• 200 gms icing sugar
• 1 teaspoon cinnamon
• 1 tablespoon lemon juice

METHOD:

• Cream the butter then add the rest altogether and beat once again and put aside.
• Depending on how you want to decorate your cupcakes, you can go ahead and pipe the cupcakes with whatever design you want.
• If you want to be rustic, you can smear them with a butter knife or leave them plain. After all it’s your decision.
• Serve and enjoy.